Last Activity:11-23-2013 12:06 PM
2 Likes on 2 Posts
Posted in thread: Wine labels on 09-25-2013 at 06:47 PM
Anyone know of where I can get some good wine labels that I can print on? I bought some online
and they bleed once they get wet.
Posted in thread: Loquat (Japanese Plum) Wine on 06-01-2013 at 02:57 PM
That's clearing up nicely. How long has it been sitting?
Posted in thread: Loquat (Japanese Plum) Wine on 06-01-2013 at 02:44 AM
30 days after starting Japanese Plum wine. Just racked it, degased it, & added super clear to
Posted in thread: Loquat (Japanese Plum) Wine on 05-03-2013 at 03:56 PM
119674Here are a few batch of Japanese Plum wine.
Posted in thread: First Beer on 04-03-2013 at 12:41 AM
Posted in thread: First Beer on 03-31-2013 at 04:58 PM
I'm making a beer from a HME kit that makes four gallons. I started at a 1.072 and its been
sitting at a 1.020 for the last 3 days. I was wondering if I need to rack the beer then add
some kistosol 40...
Posted in thread: Stuck fermentation on 12-06-2012 at 11:12 PM
How many times can you pitch yeast? I'm doing a batch of gooseberry wine. The fermentation
became really slow. I started at a 1.100 and it got really slow at 1.030 after about 3 weeks. I
racked the ol...
Posted in thread: Strawberry Wine on 04-03-2012 at 10:56 PM
That's not been my experience. Cane sugar and corn sugar are similar molecularly and cane sugar
will not leave any residual sugar behind as it is 100% fermentable. Corn sugar is dextrose
Posted in thread: Strawberry Wine on 03-05-2012 at 11:35 AM
would there be a difference between corn and cane sugarYes, I don't use cane sugar anymore.
Corn sugar dissolves much quicker and easier in water than does cane sugar. Also corn sugar has
Posted in thread: Yeast with a helping hand on 02-24-2012 at 05:32 AM
so you added 8 more cups AFTER it was already at 1.1??? how many gallon batch is this?? no
wonder it is moving slow. having to much sugar is a sure fire way to stick a fermentation. You
would have bee...